Shrimp stew is a delightful and comforting dish that brings together the irresistible flavors of succulent shrimp, aromatic herbs, and a rich, savory broth. This recipe uses shrimp, but you can substitute any seafood, or even chicken, or pork if you prefer. The spice blend is salt, pepper, smoked paprika, and Italian herbs. Don't forget the nice, crusty bread!
What is great about this shrimp stew?
This recipe works because it combines a variety of flavors and an excellent balance for a simple dish.
The shrimp provides a source of protein, while the beans and diced tomatoes add a hearty, comforting base.
The onion, bell pepper, and garlic add a depth of flavor and sweetness to the stew.
The cumin and chili powder give it a nice smoky, slightly spicy flavor.
The olive oil helps to sauté the vegetables and to bring all the flavors together.
Finally, the cilantro adds a fresh, bright note to the dish.
This recipe creates a well-balanced and satisfying stew that is easy to make and perfect for a weeknight dinner.
Tips
Use fresh shrimp: While frozen shrimp will work, using fresh shrimp will give the stew the best flavor and texture.
Cook the shrimp separately to avoid overcooking them. It's best to add it to the stew in the last few minutes of cooking.
Use low-sodium beans and tomatoes: These ingredients can be high in sodium, so using low-sodium versions will help keep the overall salt content of the stew in check.
Keep leftovers: This stew is also great for leftovers; it will last for up to 3-4 days in the refrigerator and can be reheated on the stovetop or in the microwave.
Shrimp Stew
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
1 lb of shrimp, peeled and deveined
1 15 oz. can of pinto beans, drained and rinsed
1 15 oz can diced, fire-roasted tomatoes
1 onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of Italian herbs
1 teaspoon of chili powder
2 tablespoons of olive oil
Salt and pepper, to taste
Chopped cilantro or rosemary for garnish
Directions:
Heat the olive oil in a large pot over medium heat.
Add the onion, bell pepper, and garlic to the pot and sauté until softened, about 5 minutes.
Stir in the cumin, chili powder, and smoked paprika. Cook for 1-2 minutes.
Add the diced tomatoes and beans to the pot.
Bring the stew to a simmer and cook for 10-15 minutes.
Add the shrimp and ensure they are cooked thoroughly for another 5 minutes.
Season with salt and pepper to taste.
Garnish with chopped cilantro and serve over rice or with tortillas. Enjoy!
Suggested Pairing
A dry Italian white or light rosé like a Provence rosé or Bardolino. You can also try a young (joven) red Rioja.
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